I see all your wonderful wedding cakes etc. and they amaze me. Now I am curious....how the heck do you guys "lift" some of those large bases from the pan onto the boards without it "breaking"? And manage to center them!!!
Daughter's wedding cake is not going to be that large but I am still a little concerned as I have in the past managed to break a cake when I lift it.

When I have to work with large tiers I do it while the cake is still somewhat frozen and firm. That really helps!!

That was my thought also TamiAz, not that I have done many,but the last cake for session 3, one of the 10" was not frozen and the other was still a little, I tried to lift both and found the frozen one to be easier and I felt more comfortable doing it.

Gee.....I never would have thought that!! What a great idea

I put my board directly on top of the pan then turn it over.
All my cakes are on boards either larger than or the same size as the cake if the same size I use a non slip mat between the smaller and larger board. You use the bottom of the cake as your top.
That way you are always working with a board under your cake. When I tort I just slip a board under the layer and remove it fill then replace it back on top always making sure it goes back on the same direction as it was removed so you have an even cake. Hope this helps